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Cruise Ship Chef

  • Cruise Ships,
  • Worldwide


The Chef has part in all of a foodservice operations, including menu planning, purchasing, hiring and staffing.


    • The Chef has overall responsibility for all the food that comes out of the kitchen.
    • Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.
    • Determine how food should be presented, and create decorative food displays.
    • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.
    • Plan menu items, orders supplies, and keep records and accounts.
    • Monitor sanitation practices to ensure that employees follow standards and regulations.
    • Inspect supplies, equipment, and work areas to ensure conformance to established standards.
    • Supervises and participates in cooking and baking and the preparation of foods.
    • Writes weekly schedules according to business and projected goals for labor dollars or percentages.
    • Uses labor dollars and menu costing programs to price labor and food cost percentages.
    • Check all purchased supplies for quality and account for delivered items.


    • Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred.
    • Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
    • Knowledge of principles and procedures for personnel recruitment, selection, and training.
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